Description
These Spicy Honey-Ginger Chicken Bowls feature juicy caramelized chicken, crisp veggies, and a creamy yum yum sauce for a bold, satisfying dinner. Perfect for busy weeknights, meal prep, or whenever you crave a spicy-sweet flavor combo.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- 2 teaspoons fresh grated ginger
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt & pepper to taste
- 3 cups cooked jasmine rice (white or brown, or cauliflower rice for low-carb)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 cup shelled edamame (thawed if frozen)
- 1/4 cup thinly sliced green onions
- 1/2 cup shredded red cabbage
- 1 tablespoon sesame seeds (optional garnish)
- Lime wedges, for serving
- 1/2 cup mayonnaise (Kewpie or regular, or vegan mayo)
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sugar (or honey)
- 1 teaspoon sriracha (optional)
- Pinch of smoked paprika
- 1–2 tablespoons water (to thin sauce as needed)
Instructions
- In a mixing bowl, combine soy sauce, honey, sriracha, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes. Add chicken pieces and toss to coat. Marinate for at least 10 minutes (up to 1 hour for more flavor).
- Cook jasmine rice according to package instructions. While rice cooks, prep veggies: slice cucumbers, shred carrots and red cabbage, thaw edamame, and slice green onions.
- In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, sugar or honey, sriracha, and smoked paprika. Add water as needed to reach a creamy, pourable consistency.
- Heat a large skillet over medium-high heat and add a drizzle of oil. Add marinated chicken in a single layer. Cook without stirring for 2-3 minutes to caramelize, then flip and cook until chicken is cooked through and sticky (about 8-10 minutes total). Lower heat or add a splash of water if glaze starts to burn.
- Divide cooked rice among four bowls. Top with cooked chicken, then arrange carrots, cucumbers, cabbage, and edamame around the bowl. Drizzle with yum yum sauce and garnish with green onions and sesame seeds. Serve with lime wedges.
- Troubleshooting: If chicken sticks to the pan, wait a bit longer before flipping. If sauce is too thick, whisk in a splash of water. Toss veggies with a little rice vinegar and salt for extra flavor if desired.
- Prep extra veggies and double the sauce if you like. Don’t worry if bowls look messy—the flavor is what counts!
Notes
For gluten-free, use tamari or coconut aminos. For low-carb, use cauliflower rice. Chicken breast can be substituted for thighs. Double the sauce for extra drizzle. Veggies can be swapped based on season or preference. Store components separately for best leftovers. The chicken glaze can burn quickly—watch closely and lower heat if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 520
- Sugar: 15
- Sodium: 950
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 58
- Fiber: 3
- Protein: 32
Keywords: spicy chicken bowl, honey ginger chicken, yum yum sauce, easy dinner, meal prep, Asian bowl, gluten-free option, dairy-free, high protein, weeknight dinner